Comments on: cranberry-walnut chicken salad

By: Katie

Katie — Sat, 07 Apr 2012 17:37:31 +0000

Well if I have learned one thing from these comments is that I am going to tell whoever I marry to either eat what I make or make their own. ESPECIALLY if they are picky or consistently choose unhealthy food. Last time I checked, I wasnt a short order cook so if they don’t like it, they can make something for themselves. Picky eaters are my #1 pet peeve in life and I think it would even be a dealbreaker when it came to a guy!

By: Buck Wu

Buck Wu — Wed, 04 Apr 2012 20:08:07 +0000

You made some decent factors there. I looked on the internet for the issue and located most individuals will go together with with your website.

By: tnovak

tnovak — Tue, 27 Mar 2012 16:32:02 +0000

Thanks for this great recipe! Chicken salad is something I got mad cravings for while pregnant, and I needed this recipe because I couldn’t eat food that was sitting out and wanted to make it with vegan mayo so I didn’t have raw egg. So much better when made from scratch anyway.

If you are looking for a short-cut on the brining, etc., I HIGHLY recommend using the tasty and succulent Eataly rotisserie chicken. I know, you are thinking, how good can rotisserie chicken be? Please try it – it is THAT good and worth every penny of the price.

By: Robin

Robin — Fri, 02 Mar 2012 16:48:37 +0000

Just made this and it’s delicious! It was my first time brining and poaching and your instructions made it easy and the chicken is moist and good. I substituted some of the mayo with greek yogurt for a little healthier version with terrific tasting results. I also used champagne vinegar and since I love honey I added 1/2 tsp. Would definitely make again and recommend!

By: Morgan

Morgan — Tue, 08 Nov 2011 17:49:34 +0000

I just made a batch of this for lunch. It is so flavorful! I ate it on top of a bed of spinach greens and sprinkled with oil & vinegar. Would definitely recommend!

By: Martin

Martin — Thu, 29 Sep 2011 03:58:08 +0000

I like that you have Tarragon, celery and shallots in it. I would have never thought of that. Very impressive recipes here, and again, exquisite photography and presentation.

At first glance I suspected that may be fresh Sage leaf on top, which piqued my interest.

Another delicious looking recipe :)

By: Mollie

Mollie — Fri, 26 Aug 2011 21:57:25 +0000

This is one of my favorite smitten kitchen recipes. I know it sounds silly, but it’s right up there with the chocolate stout cake, spinach quiche, and the spring panzanella for me! I’ve made it with roasted chicken before, but brined some chicken breasts this time and then poached for 10 minutes at a simmer after they came to a boil, and let them rest 5 mins in the poaching water. The first time I used pecans because I like them more than walnuts, but this time I made exactly as written. It is so incredible. I might be making this at least weekly for lunches! Can’t wait for a lovely cookbook :0)

By: Stephanie

Stephanie — Tue, 16 Aug 2011 23:35:48 +0000

I love the fresh tarragon in this recipe. The champagne vinegar was a worthwhile investment and really brought the flavors together. I actually soaked my chopped tarragon in the vinegar until everything was ready to mix together to make my own “tarragon vinegar”. I substituted halved red grapes for the cranberries and served it over mixed greens- so tasty. I suppose I’ll try it with cranberries around Thanksgiving with left over turkey. I also appreciated the “complicated” directions. Thanks for sharing!

By: deb

deb — Thu, 26 May 2011 13:51:46 +0000

The word “brine” in the recipe is a link to a post with brining instructions. However, I also reposted the brining instructions 3 comments before yours, in #127.

By: Jessica

Jessica — Wed, 25 May 2011 17:35:46 +0000

How do you brine the chicken? I am using chicken tender strips I have in the freezer.